We don’t know about you, but we LOVE our pressure cooker. Sure, it’s no replacement for the low-and-slow cooking we grew up with, but for those times when you’re in a pinch, pressure cookers offer some serious dinner-time magic.
One of our favorite go-to recipes for the pressure cooker is roast. That’s right—the roast of our childhood is no longer just for Sunday dinner. Rather than slow roasting your beef or pork for hours and hours, all you need for this any-night version is about 1-2 hours from start to finish. The best part? This tried-and-true pressure cooker roast recipe is sure to have your whole family convinced you’ve been cooking for days.
Whether you have an “Instant Pot” or another brand, fire up your pressure cooker and get the same tender, fall-apart roast and gravy that tastes just like Grandma’s in a fraction of the time.
Recipe Notes:
- This recipe works wonders on cheap, tough cuts of meat—not just roasts. Try using neck chops, 7-steak, short ribs and round steak.
- For leaner cuts, we recommend cutting your meat into smaller pieces.
- For those days when you forget to take your meat out of the freezer and need dinner in a jiffy, just add 20-30 minutes to the cooking time.
- The cooking time may vary depending on the size and cut of your meat. Our general rule of thumb: a thawed 3-5 pound roast will need to cook on high for roughly 60-80.
- To save time, try cutting your roast into 2-3” chunks and pressure cook on high for 40-50 minutes.
- While you can skip searing the meat, we don’t recommend it. Every good Cajun knows that browning your meat adds significant flavor to your dishes.
- Keep in mind that while the cooking time is 60 minutes on high, this recipe will take about 1.5-2 hours including the time it takes to build and natural release pressure.
